Elephant as Food

Fresh elephant meat is described by the Italian, Alvise da Cadamosto - who ate it near the Gambia river in 1456 -

"I had a portion cut off, which roasted and broiled, I ate on board ship . . . to be able to say that I had eaten the flesh of an animal which had never been previously eaten by any of my countrymen. The flesh, actually, is not very good, seeming tough and insipid to me".

In South Africa, culled elephant meat used to be air-dried and turned into dried strips of biltong (a regional delicacy); but biltong is nowadays made of other meats. See 'Biltong'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.